Steak and Horseradish Sandwich (Print Version)
# Ingredients:
→ Steak Marinade
01 -
3 lbs skirt steak
02 -
2 tablespoons + ¼ cup olive oil
03 -
2 teaspoons smoked paprika
04 -
2 tablespoons kosher salt
05 -
½ teaspoon cayenne pepper
06 -
5 smashed garlic cloves
07 -
2 teaspoons cumin powder
08 -
1 tablespoon ground black pepper
09 -
2 teaspoons dried oregano
→ Creamy Horseradish Spread
10 -
1 tablespoon prepared horseradish
11 -
1¼ cups of mayo
12 -
2 tablespoons chopped fresh chives
13 -
½ teaspoon kosher salt
14 -
½ teaspoon black pepper
→ Sandwich Components
15 -
4 red leaf lettuce pieces
16 -
4 toasted ciabatta rolls
17 -
1 large red onion, cut into ½-inch slices
# Instructions:
01 -
Set grill to 425°F for indirect cooking. Blend ¼ cup oil with spices in a processor until smooth, about 30 seconds. Coat the steaks with the mixture and let them rest at room temperature for 20 minutes.
02 -
Toss onion slices in the leftover oil. Cook over the hot side of the grill for about 3-4 minutes till soft. Move them to the cooler area if they start to burn.
03 -
Cook steaks over direct heat for 2 minutes per side. Shift to the cooler part, close the lid, and cook for 5 minutes to get a medium temp. Let them rest for 5 minutes, then slice thinly against the grain.
04 -
While the steaks are resting, stir mayo, horseradish, salt, pepper, and chives together in a bowl until creamy.
05 -
Slather mayo on both insides of each bun, then layer with grilled onions, lettuce, and thinly cut steak slices.
# Notes:
01 -
Slice steak thinly against the grain for tender pieces.
02 -
Sirloin flap meat works well as a replacement for skirt steak.
03 -
Add horseradish a little at a time so you don’t go overboard.